The husband of a good friend used to make a delicious apple cake from a recipe in Southern Living. I made his recipe once years ago, but recently when I had a hankering for one, I couldn’t find it. I did find something very similar that I’ve now made twice this fall. I don’t know of this one is actually better, or if it has just been so long that I can no longer accurately compare the two, but this one is darn good.
2 Granny Smith Apples, peeled, cored & chopped into 1/2 inch cubes
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cup brown sugar
1 1/2 cup vegetable oil
2 teaspoons vanilla
1 cup sugar
1 cup pecans, chopped
1 stick real butter
1/4 cup half & half
1 teaspoon vanilla
1 cup brown sugar!
Mix & sift flour, cinnamon, baking powder, baking soda and salt. Add 2 tablespoons of this to the apples & toss. Add 1-2 tablespoons of this mixture to a greased bundt pan & shake to cover.
With a mixer, blend sugars with eggs, oil and vanilla. Mix very well. Add in the flour mixture in batches until well blended.
Stir in pecans – mix well. Stir in apples. (This will be tough to blend too well, but that’s fine.) Spoon into bundt pan.
Bake on 350 for one hour with rack moved down to second from bottom. After baking, let the cake cool on a rack. If you cook in a sheet pan instead of a bundt pan, reduce the cooking time by 10 minutes.
To make the icing, whisk together icing ingredients in a heavy bottom sauce pan over medium heat. Bring to a boil & remove from heat.
Spoon 2-3 tablespoons of caramel onto cake as it is cooling. Let the cake cool for at least 30 minutes before trying to remove it from the pan.
Turn the cake over & pour remaining caramel over cake. The longer you wait to pour the caramel, the thicker it will be and the more it will stick to the sides of the cake instead of running.
This is delicious and the perfect ending to any fall dinner party! Let me know if you try it.
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